Description
Lemon-Cranberry Bars are a delightful sweet-tart dessert perfect for holidays or any time you want a refreshing citrus treat combined with the rich flavor of cranberries. These bars feature a buttery shortbread crust topped with a zesty lemon custard and tangy cranberry sauce, dusted with powdered sugar for an elegant finish.
Ingredients
Scale
For the Crust:
- Cooking spray
- 8 tablespoons unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour, plus more for dusting
For the Filling:
- 4 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons finely grated lemon zest (from 1 medium lemon)
- 1/2 cup freshly squeezed lemon juice (from 4 medium lemons)
- 1/2 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1 cup canned whole berry cranberry sauce
For Garnish:
- Powdered sugar, for dusting
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a baking pan with cooking spray and dust it with flour to prevent sticking.
- Make the Crust: In a mixing bowl, cream together the unsalted butter, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt until smooth and creamy. Gradually add 1 cup of all-purpose flour and blend until the dough forms. Press the dough evenly into the prepared pan to form the base.
- Bake the Crust: Place the crust in the preheated oven and bake for about 15-18 minutes or until lightly golden. Remove from oven and set aside to cool slightly.
- Prepare the Filling: In a large bowl, whisk together the eggs, 1 1/2 cups granulated sugar, lemon zest, lemon juice, and 1/2 teaspoon kosher salt until well combined. Gradually add 1/2 cup of all-purpose flour and mix until smooth.
- Add Cranberry Sauce: Spread the cranberry sauce evenly over the baked crust. Pour the lemon custard mixture carefully over the cranberry layer, ensuring it’s distributed evenly.
- Bake the Bars: Return the pan to the oven and bake for 35-40 minutes until the filling is set and no longer jiggles in the center.
- Cool and Dust: Remove from the oven and cool completely on a wire rack. Once cool, dust the top generously with powdered sugar.
- Slice and Serve: Cut into 16 bars and serve chilled or at room temperature for the best flavor.
Notes
- Use freshly grated lemon zest and fresh lemon juice for the most vibrant flavor.
- Make sure eggs are at room temperature to help the filling mix smoothly.
- Canned cranberry sauce adds sweetness and texture, but fresh cranberry reductions can be used for a less sweet, more tart variation.
- Dusting with powdered sugar adds a beautiful finish and extra sweetness, but you can omit if preferred.
- Store the bars in an airtight container in the refrigerator for up to 4 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
Nutrition
- Serving Size: 1 bar
- Calories: 237 kcal
- Sugar: 28.5 g
- Sodium: 138 mg
- Fat: 7.9 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 39.6 g
- Fiber: 0.5 g
- Protein: 3.0 g
- Cholesterol: 0 mg
